Autumn Hot Pot Recipe

Cooking Directions

1. 1

   Prepare the Ingredients

   Begin by cutting the pork shoulder into bite-sized pieces. Rinse the tofu and cut it into cubes. Peel and dice the potatoes and butternut squash into small cubes. Chop the cabbage into strips and rinse the enoki mushrooms. Mince the garlic and ginger, and chop the green onions.

2. 2

   Sauté the Base

   In a large pot, heat the sesame oil over medium heat. Add the minced garlic and ginger, and sauté until fragrant, about 1-2 minutes.

3. 3

   Brown the Pork

   Add the pork shoulder pieces into the pot and cook until the meat is browned on all sides, approximately 5-7 minutes.

4. 4

   Add Water or Broth

   Pour in 1.5 liters of water or broth into the pot. Bring to a simmer.

5. 5

   Incorporate the Vegetables

   Add the diced potatoes, butternut squash, kimchi, and cabbage into the pot. Stir well to combine.

6. 6

   Season the Pot

   Add the soy sauce, salt, and black pepper to taste. Stir to ensure the flavors are evenly distributed.

7. 7

   Simmer the Hot Pot

   Cover the pot and let it simmer for about 30 minutes, or until the pork and vegetables are tender.

8. 8

   Add Tofu and Enoki

   Gently add the firm tofu cubes and enoki mushrooms to the pot, allowing them to cook for an additional 5-10 minutes.

9. 9

   Prepare the Rice

   While the hot pot is simmering, cook the rice according to package instructions.

10. 10

    Serve

    Once everything is cooked, ladle the hot pot into bowls and serve it warm alongside the cooked rice. Garnish with chopped green onions.